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Italian·Main

Sicilian-Style Pasta alla Caponata

Chef John transforms the classic Sicilian vegetable relish into a savory pasta sauce featuring caramelized eggplant, briny capers, and a perfect sweet-and-sour balance.

Prep

30m

Cook

25m

Total

55m

Serves

4

Method

  1. 01

    Trim the eggplants and peel off half the skin in stripes. Slice the eggplant into 1/2-inch thick cubes. Place the cubes in a large bowl, toss with 1 tablespoon of kosher salt, and let sit for 20 minutes to draw out moisture and bitterness. Rinse the eggplant in cold water and drain well.

    Step 1
    Watch · 1:05
  2. 02

    Heat a generous amount of olive oil in a large skillet over medium heat. Add the crushed garlic cloves and sizzle for about 45 seconds to flavor the oil; remove and reserve the garlic cloves for later.

    Step 2
    Watch · 2:38
  3. 03

    Increase the heat to high and add the drained eggplant. Cook, stirring occasionally and pressing the cubes down for maximum contact, for 5 to 6 minutes until caramelized and starting to soften. Remove the eggplant and drain in a strainer set over a bowl.

    Step 3
    Watch · 2:58
  4. 04

    Return the drained oil to the pan over medium-high heat. Add the onion, bell pepper, and celery with a pinch of salt. Sauté until the onions are translucent and the vegetables are tender.

    Step 4
    Watch · 3:52
  5. 05

    Stir in the pine nuts, red pepper flakes, capers, and the reserved garlic. Cook for 1 minute. Add the sugar and red wine vinegar, cooking for another minute to create the sweet-and-sour base.

    Step 5
    Watch · 4:19
  6. 06

    Return the eggplant to the pan. Pour in the tomato purée and a splash of water. Simmer for about 3 to 5 minutes until the eggplant reaches your desired tenderness. Adjust salt to taste.

    Step 6
    Watch · 5:35
  7. 07

    Cook your pasta in salted boiling water until al dente. Transfer the pasta directly into the sauce. Add a ladle or two of pasta water to adjust the consistency. Turn off the heat, tear in fresh basil leaves, and toss to combine. Serve with grated Pecorino Romano and extra basil.

    Step 7
    Watch · 6:45

From Chef John

  • “When we buy these, we want to look for dots, not slots.”
  • “You are after all the capo of how far to go.”
  • “If you tear it instead of cut it, the edges won't turn black.”